Soak the dried porcini mushrooms in the boiling water for 30 minutes. Drain, reserving 3/4 cup of the soaking liquid. Chop the mushrooms and set aside.

In a medium skillet sauté the shallots and garlic until softened, about 1 minute.

Transfer the garlic & shallots to a 3 1/2-4 quart slow cooker and add the rice, all the mushrooms, the reserved soaking liquid, stock, wine, thyme, and salt. Cover and cook on HIGH for about 2 hours or until all the liquid is absorbed.

About 5 minutes before the risotto is finished, stir in the soy cheese and parsley and season to taste with pepper. Spoon into a shallow serving dish and serve hot.

Source:
“Fresh From the Vegetarian Slow Cooker”

NOTES: Submitted by Sue in NJ, taken from an article in the Nov/Dec 2005 issue of VegNews magazine http://www.vegnews.com

Author’s note: Fresh and dried mushrooms combine for a woodsy mushroom-flavored risotto that needs no watching or constant stirring like traditional risottos. Instead, spend your time with your family, soaking in the tub, or reading a good book.

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